Olive Sun-Dried Tomato Dip
Olive Sun-Dried Tomato Dip
4
servings15
minutesThis sun-dried tomato dip is it’s own take on tapenade. We just love sun-dried tomato dishes, and never miss a chance to include them in dishes where we think they will fit. In this dip, pairing the glorious sun-dried tomato with basil and olives is a surefire hit.
From this fabulous mixture, you can go in several directions:
– Spread it as is on toast or bruschetta, or with vegetables as a dip.
– Mix with a little low-fat mayonnaise, silken tofu, or yogurt (dairy-free OK), and get another variation on the original dip.
– Boil some noodles and mix 1 cup of the cooking liquid into the mixture, and get a pasta sauce.
– Mix with a little white wine and get a sauce for chicken or fish.
Don’t be afraid to make a larger batch: It freezes very well.
Please note, salt has not been added to the list in the recipe, as he tomatoes, olives and capers will provide more than enough salt.
Ingredients
1/2 cup pitted Moroccan or Niçoise olives, rinsed (be sure to check that no occasional pit was left in)
1 cup basil leaves, packed
6 large cloves garlic
1/2 cup sun-dried tomatoes, packed, rinsed and squeezed dry
1/2 cup capers, rinsed
2 tablespoons wine vinegar
Ground pepper to taste
1 cup extra virgin olive oil
Directions
- In a food processor, place the olives, basil, garlic, sun-dried tomatoes and capers, and grind coarsely, using the pulse button.
- Add the vinegar and pepper and pulse again.
- With the motor running, add the oil in a steady stream and process just a few seconds.
- You want to end up with a smooth but chunky (not creamy) mixture.
- Makes 2 cups.
- Store refrigerated in a glass jar.
Notes
- Variation:
Minted Avocado Cucumber Soup
Substitute 1 cup packed mint leaves for the dill.
Proceed just as above.
